Chicken in Red Curry Recipe

Chicken in red curry

Chicken in red curry –  you can hear from the name that it smells of Asia. A really tasty and tasty dinner that you swivel together in 25 minutes, thanks to some smart shortcuts with, for example, pre-shredded chicken. Red curry is a flavor bomb in spice and it goes perfectly with chicken.


  • + 4  servings of rice (optional)
  • 1 yellow onion
  • about 600 g of chicken breast fillet
  • 1 red pepper
  • 1 tbsp neutral oil
    1/2 fp red curry paste 55 g
  • 1 tbsp coconut milk 400 ml
  • 1 tbsp olive oil
  • 1 tsp dijon mustard
  • 1/2 tsp honey
  • 1 broccoli
  • 1 yellow pepper
  • 1 package of salad mix 70 g

How to prepare

  • Cook optional rice (preferably basmati rice) for 4 people.
  • Chicken in red curry (tractor pan + lid): Cut 1 yellow onion into narrow chunks. Cut about 600 g of chicken thigh fillet into 2 cm wide strips. Shred 1 red pepper.
  • Heat the pan with 1 tablespoon neutral oil. Fry the onion, chicken, bell pepper and 1 teaspoon salt on high heat for 3 min. Add 1⁄2 bp red curry paste (55 g) and 1 tbsp coconut milk (400 ml) and simmer on medium heat under cover for about 10 minutes.
  • Salad (bowl): Mix 1 tablespoon olive oil, 1 teaspoon dijon mustard, 1⁄2 teaspoon honey, 2 tablespoons salt and 2 tablespoons black pepper in the bowl. Cut 1 broccoli into small pieces and bouquets. Dice 1 yellow pepper into 2 cm pieces. Mix the vegetables and 1 tbsp salad mix (70 g) with the dressing in the bowl.
  • Serve the chicken curry with the rice and salad.

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